Roasted Asparagus with Potatoes and Mushrooms
Roasted Asparagus with Potatoes and Mushrooms
Ingredients
- 1 lb. asparagus ends removed and cut in 2” pieces
- 8 oz. whole mushrooms quartered
- 4 oz. small red potatoes scrubbed and cut in 1” chunks or substitute yukon or russet potatoes
- 1 tbsp. olive oil divided or substitute water
- 1 lemon
- Salt and pepper
Instructions
- Preheat oven to 450 F. Line two large baking sheets with parchment paper.
- In a large bowl, toss potatoes and mushrooms in 1 tbsp. olive oil. Pour out onto the first baking sheet.
- Sprinkle with salt and pepper. Lay the asparagus out on the second baking sheet and drizzle with olive oil.
- Sprinkle with salt and pepper. Remove asparagus from oven after 15-20 minutes or until just starting to get soft.
- Roast the potatoes and mushrooms another 20 minutes or until slightly browned, turning halfway through.
- Toss cooked vegetables in a large bowl with pine nuts and lemon juice. Add salt and pepper to taste. Serve warm.
Notes
Asparagus is great at preventing and fighting bacterial infections. It also contains high levels of Vitamins C,A, and E which are immune boosting vitamins.